DOES FAT AFFECT THE TIMING OF FLAVOR PERCEPTION - A CASE-STUDY WITH YOGURT

Authors
TUORILA H SOMMARDAHL C HYVONEN L LEPORANTA K MERIMAA P
Citation
H. Tuorila et al., DOES FAT AFFECT THE TIMING OF FLAVOR PERCEPTION - A CASE-STUDY WITH YOGURT, Food quality and preference, 6(1), 1995, pp. 55-58
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
Food quality and preference → ACNP
ISSN journal
09503293
Volume
6
Issue
1
Year of publication
1995
Pages
55 - 58
Database
ISI
SICI code
0950-3293(1995)6:1<55:DFATTO>2.0.ZU;2-9
Abstract
Sweetness and sourness intensities of strawberry yoghurts containing 0 .1 or 5.2% dairy fat, 6 or 12% sucrose, and 1.1% lactic acid were rate d by 14 assessors in two replications, using the time-intensity proced ure. The timing of sweetness and sourness perception in this water-con tinuous material was unaffected by the fat content of the samples.